Loving Kentucky II

I'll have to admit, the troll that responded to my prose in the first episode threw me off. Like someone talking to you when you are trying to sneeze- my whole creative process got interupted by the negativity. Sure, I bit his frikken head off and well-deserved, yet the Dalai Lama teaches the truth about succumbing to the negativity. It takes away from the good things one tries to do...to be. Simply put- a wasted emotion. I could have had this thing banged out in 72 hours- we'd all laugh and talk about it. Instead, it got shelved- until God stepped in...

She sent me a (b)rainstorm tonight, at just the moment when I am ready to recieve such inspiration. It's been a long week of hard work, physical and mental. I'm spent, yet the show must go on. The sponge, when wrung dry, is now ready to be filled again. This is the 'way of things' in my worldview.

Then it happens. The dog grows lethargic, curling up at my feet. What semed to be heat lightning becomes more redolant in thunder. Here it comes. This is what I was looking for. God brought me back my original thought, in her wisdom, and most likely when I was ready to hear her words- not a moment sooner.

It seems to me that ideas begin life abstact, like prose. Then they develop over time into something more concrete. The painting begins as pencil on canvas before the layers upon layers of consideration. Yin begets yang, over-time, becoming more focused until finally- Pow! Set the brush down and walk away...

I want to share my thoughts with you on this, via this very concept of terrior, which was my original idea.

(check this out!)

The more I think about expressing terroir, the more I think about vegetarian cuisine. And raw (ish) foods. The two paeans of expressing terroir, to me, are vegetables and wine- in that order. Wine shouldn't be screwed with, except on the occasion. So veggies are the key...

Tomatoes- the 'hairy' ones- are where we are going. The hairs pick up the surrounding pollinations, like Aussie wines do with eucalyptus.

With nature doing her part, it's time for us to do ours...

I am seriously thinking about using essential oils (diluted,) in a variety of applications to express the flowers and herbs that become botanically active at night. There is no oil for 'freshly-cut grass,' yet there is one for jasmine or goldenrod. I'm working on the grass...

(hehe, just wanted to say that in public)

I'm thinking, 'tasting a vegetable (x) in (y) location,at 5am- amidst the flourishes of the exhaling land.'


One more and I'm done!


PS. There is a 'breath of the land-' the point at which Gaia (earth) inhales and exhales. Like Tai Chi- ebb and flow, yin and yang...

I'll have to admit, the troll that responded to my prose in the first episode threw me off. Like someone talking to you when you are trying to sneeze- my whole creative process got interupted by the negativity. Sure, I bit his frikken head off and well-deserved, yet the Dalai Lama teaches the truth about succumbing to the negativity. It takes away from the good things one tries to do...to be. Simply put- a wasted emotion.

You've been very intuitive today!

While I did not see the initial trade off that led to this posting, I do agree with you in that negativity is a wasted emotion. The majority of the people in the restaurant industry, from the "rookies" on up to the skilled executive chefs, have enough thrown at them on a regular basis without having to deal with more outside of the kitchen.

I wouldn’t let one person get in your way of being creative. Any chef in this city worth, ahem, his salt, won’t let a bad review, slander, or whatever, get in their way. ‘Tis merely a bump in the road of one’s true passion.